Apples versus brownies: A field experiment in rearranging conference snacking buffets to reduce short-term energy intake

Pelle Guldborg Hansen; Laurits Rohden Skov; Andreas Maaløe Jespersen; Katrine Lund Skov; Karsten Schmidt

doi:10.1080/15378020.2016.1129227

Apples versus brownies: A field experiment in rearranging conference snacking buffets to reduce short-term energy intake

Pelle Guldborg Hansen, Laurits Rohden Skov, Andreas Maaløe Jespersen, Katrine Lund Skov, Karsten Schmidt

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

17 Citationer (Scopus)

Abstract

More and more people eat out and, therefore, foodservice business has an increasing influence on people’s dietary intake.
Foodservice business should, first and foremost, deliver a nice tasting meal of high quality—but health should not be neglected. Nudging and choice architecture is a field of foodservice business research that is gaining interest and this article
offers original research in this field.

Originalsprog	Engelsk
Tidsskrift	Journal of Foodservice Business Research
Vol/bind	19
Udgave nummer	1
Sider (fra-til)	122-130
Antal sider	9
ISSN	1537-8020
DOI	https://doi.org/10.1080/15378020.2016.1129227
Status	Udgivet - 2016

Link til dokument

10.1080/15378020.2016.1129227

Dansk Selskab for for Adipositasforskning
Hansen, P. G. (Deltager)
10 nov. 2017
Aktivitet: Deltagelse i eller arrangering af en begivenhed › Organisation og deltagelse i konference

Citer dette

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abstract = "More and more people eat out and, therefore, foodservice business has an increasing influence on people{\textquoteright}s dietary intake.Foodservice business should, first and foremost, deliver a nice tasting meal of high quality—but health should not be neglected. Nudging and choice architecture is a field of foodservice business research that is gaining interest and this articleoffers original research in this field.",

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AU - Schmidt, Karsten

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AB - More and more people eat out and, therefore, foodservice business has an increasing influence on people’s dietary intake.Foodservice business should, first and foremost, deliver a nice tasting meal of high quality—but health should not be neglected. Nudging and choice architecture is a field of foodservice business research that is gaining interest and this articleoffers original research in this field.

KW - Behavioral economics

KW - catering for health

KW - choice architecture

KW - nudging

KW - portion size

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Apples versus brownies: A field experiment in rearranging conference snacking buffets to reduce short-term energy intake

Abstract

Link til dokument

Aktiviteter

Dansk Selskab for for Adipositasforskning

Citer dette